Text Box: Saturday, February 11, 2006. Wine Tasting at St. Peter’s in North St. Paul. More details to follow. ** Check out the pics below. These are from the Leinenkugel’s Brewery Tour. Thanks for hosting us Jake & Peg Leinenkugel!!
Text Box: Cheese Stuffed Mushrooms (Funghi alla Parmigiana) Text Box: 1 pound medium mushrooms (about 24) 1/4 cup finely chopped green onions (with tops) 1 clove garlic, finely chopped 1/4 cup margarine or butter 1/2 cup dry bread crumbs 1/4 cup grated Parmesan Cheese 2 T. Snipped Parsley 1/2 tsp. salt 1/2 tsp. dried basil leaves 1/4 tsp. pepper Cut ends from mushrooms. Remove stems from mushrooms-chop stems finely. Cook and stir mushroom stems, green onions and garlic in margarine over medium heat until tender, approximately 5 minutes. Remove from heat; stir in remaining ingredients. Fill mushroom caps w/stuffing mix. Place mushrooms filled—sides up in a greased baking dish. Cook at 350 degrees oven for 15 minutes. Serve immediately.
Text Box: UPCOMING EVENTS: